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  1. #1
    Super Moderator jscher2000's Avatar
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    Experiment... eggs in pie mix

    I'm thinking I can improve the nutritional profile of pumpkin pie by increasing the number of eggs I add to the mix (big can of Libby's). The recipe calls for 2 large eggs and 5 ounces of evaporated milk. I can figure out the equivalence in terms of moisture, but what do you think might happen to the texture if I triple the eggs and halve the milk? Pumpkin-spice omelette? Any thoughts?

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    Re: Experiment... eggs in pie mix

    This is supposed to be a dessert - desserts are supposed to be decadent, not nutritional. <img src=/S/evilgrin.gif border=0 alt=evilgrin width=15 height=15>
    You will probably get something that has a firmer texture - like an overdone omelette. <img src=/S/shrug.gif border=0 alt=shrug width=39 height=15>
    I personally have never liked evaporated milk <img src=/S/puke.gif border=0 alt=puke width=60 height=15>, so I use 5 ounces of soy milk (either unflavored or vanilla) in place of the evaporated milk and add 1 more egg.
    Ed
    "Somebody left the cork out of my lunch." - W. C. Fields

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    Re: Experiment... eggs in pie mix

    If you're lucky, you might get something with more of a custard texture. I have a recipe for chess pie, which is essentially a brown sugar custard and has a very custardy texture. It uses 12 ounces of evaporated milk and 3 eggs. I believe my pumpkin pie recipe uses 12 ounces of evaporated milk and 2 eggs, as does yours. The difference between the two recipes is that 16 ounces of pumpkin has a lighter, fluffier texture and more bulk than one box of light brown sugar. The chess pie also has butter in it, which would also make a difference in the texture. As an experiment, I'd be tempted to take the pumpkin pie recipe, add 2 eggs (for a total of 4) and keep the amount of evaporated milk as it is. I'd be sure to test it before I served it to anybody, though.

    By the way, the Chess Pie recipe is:

    Melt 1 stick of butter. Add 2 teaspoons of vanilla. Let cool slightly. Mix in 1 box of light brown sugar, 3 whole eggs, beaten, 12 ounces of evaporated milk and 1/4 cup flour. Pour into a pie shell and bake at 350 degrees until browned and set. Very yummy.

    Lee Morgan

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    Re: Experiment... eggs in pie mix

    I've never been very happy with the pumpkin pie recipe that comes on the Libby's can. I usually add at least one extra egg, as well as half again as much pumpkin (use 1 large can and 1 small #2 can), and use the amount of evaporated milk as called for in the recipe. This gives a slightly firmer pie, which I much prefer.

    I also increase the spices used, particularly cinnamon ginger & nutmeg, and a tiny bit more clove; but I have no exact measurements for adjusting the spices -- I usually judge by aroma & taste. Just be careful not to add too much clove, I learned the hard way that you can't increase the clove in proportion to the other spices --if in doubt, follow the recipe measurements for clove . If you use the premixed pumpkin pie spice, I'd recommend using the specified amount, and supplement with extra cinnamon, ginger & nutmeg to taste. <img src=/S/yum.gif border=0 alt=yum width=15 height=15>
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
    Robert A. Heinlein - Time Enough for Love

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